For boiling potatoes, add ½ glass of water in a pressure cooker with potatoes and take 8-9 whistles.

When steam comes out automatically, open the lid and take out potatoes. Let them cool for some time. Peel the potatoes and mash them with a fork or hand.

Add 6-7 garlic cloves, 1 inch ginger and 5 medium-sized green chilies in a grinder jar and grind it in paste without adding water.

Heat oil in a pan. Add peas, grated carrot, grated beetroot and finely chopped flower to it.

Cook all the vegetables for 8-10 minutes on low flame without adding water.

Once all the vegetables are cooked, add mashed potatoes, ginger-garlic-chili paste, 1 teaspoon of red chili powder, ½ teaspoon of garam masala and salt to taste.

Mix it well and turn off the flame.

Transfer the mixture to a large bowl and let it cool for some time.

remove edges of 2 slices of bread, dip them in water and squeeze out water with your hands. Add these squeezed bread slices to the above mixture.

Mix it with a hand and taste the mixture. If salt is less after adding slices of bread then add salt and mix well.

Divide the mixture into parts and make vegetable patties. Grease your hands with oil for perfect vegetable patties.

Take 2 tablespoons of rice flour in a small bowl. Add ½ cup of water to it and make a smooth paste.

Dip vegetable patties in the above mixture from both sides.

Take breadcrumbs in a plate. Coat the vegetable patties in breadcrumbs from both sides.

Heat 3 tablespoon oil in a pan. Add vegetable patties coated with breadcrumbs in a pan and fry them on low flame.

Fry until it turns golden brown from both sides.

Transfer them to tissue.

Serve hot vegetable cutlets with tomato ketchup or sweet curd.